PROFESSIONAL CULINARY MANAGEMENT
COURSE DETAILS:
- 2.5 years
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COURSE DESCRIPTION
The Professional Culinary Management program is designed for cooks, pastry professionals and aspiring chefs seeking supervisory skills and qualifications to manage kitchens in hotels, restaurants and catering establishments. It prepares graduates for positions such as chef de partie, sous chef, production supervisor, banquet chef or chef. The program begins with nine months of culinary training in cuisine or patisserie in the Le Cordon Bleu Classic Cycle. Upon successful completion, a Le Cordon Bleu Diplôme de Cuisine or Le Cordon Bleu de Pâtisserie is awarded. Students then apply their training in a six month internship to gain practical frontline experience. This follows with 12 months of kitchen management classes in business planning, management, marketing and human resource management as applied to the operations of a professional kitchen. Graduates receive the Le Cordon Bleu Diplôme Avancé de Gestion Culinaire in Cuisine or the Le Cordon Bleu Diplôme Avancé de Gestion Culinaire Pâtisserie.
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